PrintCreamy Dill Cucumber Salad
A refreshing and creamy cucumber salad with fresh dill, perfect as a side dish for BBQs and potlucks. This recipe focuses on keeping the cucumbers crisp.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Thinly slice the cucumbers. If your cucumbers have large seeds, you can scoop them out before slicing.
- In a medium bowl, combine the sour cream or Greek yogurt, chopped dill, chopped parsley, white vinegar, sugar, salt, and pepper. Stir until well combined.
- Add the sliced cucumbers to the dressing and gently toss to coat.
- For best results and to prevent sogginess, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cucumbers to firm up slightly.
- Stir again before serving.
Notes
- Using a mandoline slicer will help you achieve uniformly thin cucumber slices.
- If you are making this salad ahead of time for a picnic or BBQ, consider salting the cucumber slices and letting them drain in a colander for 15-20 minutes before adding them to the dressing. Pat them dry thoroughly afterward. This step helps remove excess water and keeps the salad from becoming watery.
- This salad pairs well with grilled meats and other picnic favorites.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://www.purecookingjoy.com/creamy-cucumber-salad/